Broiler



July 6 1926. 1,591,291

F. v. DETWILER BROILER Filed MaIGh 2l, 1.924 3 Sheets-Sheet 2 I July 6 1926, 1,591,291

F. V. DETWILER BROILER Filed March 2l. 1924 5 Sheets-Sheet@ 4 i f4k Zi M 1 j] /f IA v /fww 3 /f a l 5f l 7 31a/venlo@ Patented July e, 1926.

UNITED STATES ronns'r v. naman. or ro'nsrowlt, rmsnvma. f

ranma.

Application lled latch $1, 1924. Serial lo. 700;'B'l8-.-

This invention relates to broilers, one of its'objects being to lprovide a simple and eilicient utensil of this character whereb meats of all kinds can be broiled over coa f gas or oil stoves without danger of ase ripping linto the fuel. Heretofore 1t has not been possible to broil meats over oil stoves because the fats have dripped into the fuel and roduced a dangerous llame. Broilers used over gas stoves have also been objectionable because they do not. prevent the grease from `dripping vonto the burners.

It is an object of the present invention to provide a broiler which will collect all of the grease exuding from-the meat without interfering with the proper direct application of heat to the meat.

Heretofore various means have been employed for collectin grease released from meats being broiled ut, owing to capillary attraction, the liquid grease has generally iowed under the meat supporting members of the-broiler, and dropped oil of the broiler in spite 'of the provision of grease collecting '25 means. It is an objectof this invention to so construct the broiler that the liquid grease cannot drop between the members of the broiler and oil of the broiler but will all be properly trapped.

Another object is to provide a broiler having snperposed plates, the upper plate vconstituting a meat supporting grid while the lower plate constitutes a combined shielding and` collectinggrid, there being `means whereby the ytwo' plates can be easily handled independently of each other as, for example, when itis ldesired to overturn the broiled meat onto a 'dish and subsequently pour the collected juices over the meat.

Another object -is to provide a broiler heating unit', the construction of the broiler being such'that when an -electric heat-ing unit is combined therewith there will be no danger of grease dripping onto the heater and reducing its efiiciency. Heretofore electric heaters have been used for broiling meats but they have been found ineicient and of little value because the greases driping onto the lheating coils become baked thereon,a thereby` preventing or greatly retarding radiation of heat. The removal of these hardv incrustations -from fthe coils can only be e'ected by the use of strong caustics have an injuriousl eect uponthe heating co11s-andcause them to burnvr out with which can be comblned a detachableY quickly. resent invention`aims to avoid these obJections by 'preventing the grease from dripping onto the heating unit.

With the foregoing and other objects in view which will appear as the description proceeds, the invention resides in the combination and arrangement of parts and in the details' of construction hereinafter described and claimed, it being understood that changes in the precise embodiment of the invention herein .disclosed may be made within the scope of what` is claimed .without departing from the spirit of the invention.

In the accompanying drawings the preferred forms of ,the invention have been shown. c In said drawings Figure 1 is a Fig. 2 is a sixmlar view-with the top removed.

Y Fig. 3v is aside elevation of the complete broiler.

Fig. 4 is a section Fig. 5 is lan enlar transversesection through one side portion ofthe broiler.

lan view of the broiler. 7l

on line 4 4, Fig. 3. sor' Fig. 6 is a view similar t0 Fig. 5 but on a reduced scale showing the @construction of the members of the broiler when formed of -sheet metaL s Q Fig. 7 is a section through portions of fthe superposed grids when formed of sheet metal. Fig. 8 is an end elevation of a modified form of broiler utilizinggan electric heating unit.

Fig. therethrough-on an enlarged scale.

y Fig. 10 is a section on line 10-1'0, Fig. ,8,4

said section being on an enlarged scale;

Fig. 11 is a diagrammatic plan 'view of the heating unit.

Referring to the figures by characters of:

reference `1 designates the base plate or lower grid of the broiler. This is preferably *substantially` rectangular and includes a marginal trough or gutter 2 the inner walls of opposed portions of which are. connected lbyparallel bars 3. Each of these bars is channeled longitudinally as shown pearticularly in 4 and 5, each channel ing shallow at e center ofthe bar 3 but increasing graduallv' in depth toward the ends of the bar where` the open 9 is a vertical transverse section l into the trough orgutter2. These channels lhave been shown at' 4 and serve toV drain the exuded fats to the trough or gutteras will be apparent. If the plate 1 is cast'of aluminum or other metalthe inner faces.

of the walls of the channels 4 are flared upwardly so' as to diverge as shown at 5 in vFig. 5. If, however, this bottom plate is stamped from sheet metal, as shown for exy ample in Fig. 7, the upper portions of the walls of the bars can be flaredor outturned asat 7.

Theouter corner portions/of the trough tegral with the bottom grid or plate so that `support-ing ledges 8. The lower vedges of' .the same can be easily manipulated.

1The top plate or grid hasbeen indicatedl generally at 11 and is of substantially the l.same outline as the lower grid or plate 1.

It is provided, -at its corner portions, with outstanding ribs 12 adapted to rest upon the thefwall of this lupper plate or grid are adapted to extend into the .space detinedby the ledges 8 and to project slightly into the upperl portion of the trough or gutter 2. A downwardly and inwardly inclined flange 13 is extended from the wall of the top grid y or plate 11 below the' upper edge thereof and yas opposed portions of thisl flange areoonnected by cross bars 14. These bars are parallel andy are V-shaped in cross section as shown particularly in Fig. '5. The side edges o-f the bars are preferably perpendicular if the top grid yor plate is cast. Thus the inclined bottom faces of the lbars will cooperate with these edges to produce drip edges 15. The slots 16 formed between the bars 14 are narrower than the bars 3 of the lower plate or grid 1 and when the top plate is in position the bars 14 will bridge the spaces between the bars 3 and the sideedges of the bars 14 will bein` vert-ical alinement v with the inner portions of the flared sur- 5d faces 5. Obviously, therefore, liquids-dripping kfrom the bars 14 will drop oil' 'at the edges 15 and falldirectly into the ,channels` 4. This lapped arrangement of the bars 3 and 14 is thus very important and importance'v also attached to the fact that the bottom faces of the bars 14 are inclined upwardl)v from the drip edges 15 because it is .thus impossible for liquids to travel by` capillary attraction under the barsv 14 to polnts where they'can drip between the bars y g 3. As shown in Fig. 5 the drippings from spreading attachmentl thus'withdrawn from the side bars 14 can flow directly into the trough or gutter 2 because the upper edge of the 'inner walliof this trough or gutter is inclined. or flared as at 17 and terminates under the adjacent bar 14. Should lthe 4duced by folding the metalto tom plate or grid would have its outer walls turned outwardly to provide a ribas shown at 18 in Fig. 6 and the outer walls of the upper plate or grid wouldbe struck outwardly 'as at 19 to provide a ledge for resting on this rib. Furthermore the inwardly extending inclined yflange'20 would be prorovide an upstanding rim 21 from which t e inclined flange 20 projects. The bars 22 when struck from a blank of sheet metal are 'integral with opposed portions of the flange 2() and are V-shaped as shown in Fig. 7 Ithese vbars having depending side edges 23 adapted to y'overlap the flared portions 7 of the bars 6.

Consequently any liquids draining from the meat being broiled will drip onto the flared portions 7 and will not flow by capillary attraction back undery the bars 22, there vto be baked and produce objectionable smoke.

For the purpose of facilitatingthe handling of the top plate or grid 11 a handle 24 is formed integral therewith or is suitably secured thereto, this handle'being so located as to overlap the handle 10. A spacing lug 25 can be provided on one of these handles so as to hold them against relativlmovement when the.two handles are grasped in one hand. Sufficient space is left between the handles to allow the upper one to be lifted readilyioli' of the lower' handle whenJ it is 'desired' to move the top plate or grid from the lower plate 1.

For the purpose of spreading heat ,under the bars of the bottom plate 1 a-plate 26 is provided for insertion into the space 27 surrounded by the trough or gutter 2 and below the bars 3.

provided with a (large 'central opening 29. A deecting plate 30 is located above and bridges the opening 29, the two plates being connected by ears 31 or the like located at the margin of t-he opening 29.l 'Small openings 32 for the escape of heat can be pro- This plate has an upi standing flange 28 at its periphery and is videdin the deflecting plate 30. For the purpose of fastening the plate 26 within the space 27 latchestor buttons 33 are pivotally connected to the bottom of the plate 1 and are adapted to extend under the marginal portions of. the plate 26 at opposite sides.

These latches or buttons have upwardly exl tending portions 34 which fit closely to the outer walls of the trough or gutter'2 and have finger ,pieces 35 extending outwardly therefrom. Obviously by swinging these buttons about their pivots, they can be moved from` under the plate 26 and the the space or recess 27.

In using this broiler the detlector is -fastened in the recess 27, the top plate 11 is assembled with the bottoni glate 1 so that the parts will appear as in igs. and 4,

upwardly through deflected radially.

' the top plate 1l can -has been illustrated in Figs. 8 to 11 in- '42 and the tray isadapted vwithin the recess 43 corresponding with the for bearing upon th'e ledges of the lower and the meat to be broiled is placed on the described in connection with the structure shown in Fig. 5. Heating coils 46 are exbars 14. The b roiler is placed over the flame of the cook stove and the heat passing tended across the tray and designed to be the opening 29 will be supported between but out of contact with Theplate 30 will be the bars 45. The bars 4T of the upper plate heated to a red heat and the heat radiating` or grid 4S are similar to the bars 14 and are therefrom will rise between the central poi'- adapted to tions of the bars 3 and 14. lThe heat passinto the channeled bars 45. ing between the plates 26 and 30 will rise With a structure such as shown in Figs.

Abetween the vmarginal portions of theV bars 8 to 11 inclusive meats can be broiled ef- 3 and 14. Thus the meat resting on bars 14 ticiently without danger of the juices dripwill ,be properly broiled and asl the. juices ping onto and encrusting the heating coils. exude therefrom they will drip off kof the The tray 41 can4 be supported -by legs 49 edges 15 of bars -14 intoI the flared upper and by releasing the buttons or latches 4l portions of the channels 4. Because of the from the tray the two grid or broiler plates pitch of these channels the juices will flow can be lifted oif of the heating unit and subrapidly to the trough or glitter 2 where they sequently separated as heretofore pointed will accumulate. Because of the rapidity of v out. These two plates can be'providedwith A the flow of the juices they will not be dried handles such as have already been described before reaching the in connection with the structure shown in out. upon the bars trough Vor gutter. Furthermore as these Figs. 1 to inclusive. juices cannot flow back under the bars 3 'haty is claimed is and 14. there is no danger of the formation -LIn a broiler a lower plate having a of carbonized deposits upon the lower faces marginal trough. parallel bars extending of the bars. from side to side of said plate and having The spreading element made up of the. .channels in their upper fa'ces.` saidv bars plates 26 and 30 is especially useful when being inclined downwardly from their centhe broiler is supported over the flame of an ters toward their ends to drain the contents oil stove or a gas stove. as it thereby insures of the channels into the trough, an upper proper distribution of the heatl to all porplate provided with corner portions and tions of the meat. If it is not desired to use having parallel bars straight from end to this heatdistributer. 33 can be swung` from under plate :26 to release the plate. lower plate. handles extending from the re- After the meat has been properly broiled spective plates and normally superposed, be lifted olf of the botupstanding ledges at the corners of the torn plate 1 yby means of handle Q4. The lower plate for straddling the corner porhottom plate can then be carried by means tions. ofl theupper plate.I and outstanding of handle 10 and tilted so that the liquidI portions of the upper plate engaging the contents of the trough or gutter 2 can pour ledges, thereby to hold the upper and lower from one of the spouts 9. By then over- -plates in correct. relative positions. turning this bottom plate the broiled meat Q. In a broiler lva lower plate having al can be deposited o n a. plate. marginal trough, parallel bars extendlng One of the advantages resulting from the from side to side of said plate and having construction of broiler herein described is channels in their upper faces, said bars the fact that the broiler can be used in'conbeing inclined downwardly from their cennection with an electric spacesl between vheat-ing unit. `This ters toward their bridge the coils 46 and to drain the buttons or4 latches end and extending along and bridging the the channeled bars of the.

ends to drain the conl combination of the broiler and heating unit tents of the channels into the trough. an

upper plate provided with corner portions elusive.;v vhere an electric heating unit is and having parallel bars straight from' end employed the gutter or trough 36 is preferto end and extendingalong and bridging ably reduced at one point. as shown at, 37 the spaces between the channeled bars of'txhe for thereception of -a plug 3S adapted to be` lower-plate. handles extending from the re` fitted into the socket 39 of the heating unit spectlve l 40. This heatingl unit includes atray 41 standing ledgesat the corners of thelower preferably lined with asbestos or other suitplate for straddlmg the corner portions of able heat insulating material indicated at-` the upper plate. supportingfribs outstanding to it snugly from the corner' portions of the upper plate rece '2T hereinbefore referred to.` The\ plate, thereby to hold the upper and lower latches or buttons 44. which are the same as plates the buttons 34 can be employed for fastenedges ing this tray int the recess. The tray is plates being beveled to form arcuate angles,

. adapted to fit closeto the bars 45 whichv are said angles of -the upper bars overhanging channeled and flared as has already been the channels in the barsofthelowerfplate.

plates and normally superposed. up-

125 y in correctrelativepositions; the side of the bars `of the vupper and lower isoY 3. \Iln a broiler-'a lower. plate having'a Y marginalv trough, parallel bars extendlng from side to side of said` plate and having channels in their upper faces, said bars'being vinclined 'downwardly from their' centers toward their ends to drain the contents of the channels into the trough, "an upper plate v tween t :provided with corner portions' `and having parallel bars straight from en d to end and,

15' dling the corner portionsofthe upper'plate,

and outstandingportions on the upper .plate engaging the ledges, thereby to hold the upper and ylower 'plates in correct relative positions, there being a recess within the bottom of the lower plate surrounded b Athe trough, a heat distributing unit detac ably seated within the recess, and latches pivotall ly connected to the. bottom of the lower plate and extending under saidx unit for holding the same Within the recess. y

I n testimony lthat I claim the foregoing as my own,- I have' hereto affixed my signature.

rFOREST v. DETWILER.

J f y 

